GRAMS OF PROTEIN IN POTATOES RECIPES
HASSELBACK SWEET POTATOES RECIPE | FOOD NETWORK KITCHEN ...
Provided by Food Network Kitchen
Categories side-dish
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
- Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.
- Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices.
- Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.
- Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes.
- Per serving: Calories: 150; Total Fat 4 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 24 grams; Sugar: 8 grams; Fiber: 4 grams; Cholesterol: 10 milligrams; Sodium: 260 milligrams
Nutrition Facts : Calories 150 calorie, FatContent 4 grams, SaturatedFatContent 2 grams, CholesterolContent 10 milligrams, SodiumContent 260 milligrams, CarbohydrateContent 24 grams, FiberContent 4 grams, ProteinContent 4 grams, SugarContent 8 grams
ROASTED ROSEMARY CHICKEN WITH POTATOES RECIPE | FOOD ...
Provided by Food Network Kitchen
Categories main-dish
Total Time 1 hours 25 minutes
Prep Time 20 minutes
Cook Time 1 hours 5 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.
- Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.
- Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes.
- Set the chicken skin-side up on the partially roasted potatoes. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.
- Transfer the chicken and potatoes to a platter and serve.
Nutrition Facts : Calories 385 calorie, FatContent 16 grams, SaturatedFatContent 4 grams, CholesterolContent 87 milligrams, SodiumContent 477 milligrams, CarbohydrateContent 27 grams, FiberContent 3 grams, ProteinContent 32 grams, SugarContent 2 grams
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We used nutritional yeast-which is grown on molasses and then dried out- to add a nutty cheesiness (plus an extra helping of vitamin B12) to these bubbly spuds. Silken tofu and tender new potatoes add creaminess without dairy and browned onions give the dish a deep savoriness.
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VEGAN SCALLOPED POTATOES RECIPE | FOOD NETWORK KITCHE…
We used nutritional yeast-which is grown on molasses and then dried out- to add a nutty cheesiness (plus an extra helping of vitamin B12) to these bubbly spuds. Silken tofu and tender new potatoes add creaminess without dairy and browned onions give the dish a deep savoriness.
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